Red Velvet Cake Recipe

Red Velvet Cake Recipe – The recipe for the only red velvet cake you will need! It’s soft, moist, airy, rich, stunningly beautiful and decadently delicious. A cake that is suitable for any celebration and will surely be a hit!

Nothing like a decadent piece of red velvet cake topped with cream cheese frosting, right? I love that it’s own unique flavor.

Red Velvet Cake Recipe

Red Velvet Cake Recipe

This cake is one of my favorite cakes and is perfect for the holidays because its color is so vibrant and festive. Valentines, Christmas, 4th of July and birthdays are always a good reason to make a red velvet cake!

Traditional Boiled Frosting Recipe For Red Velvet Cake

Red velvet cake you need in your recipe box!! This is my version that I have tested and retested and refined and refined. Everyone always loves it and I think you too will find it the best ever!

The biggest difference comes down to the amount of added cocoa and the color. Chocolate cake usually adds about 3/4 cup of cocoa, while red velvet cake only has a few tablespoons (in some recipes teaspoons).

Yes. Non-dairy layers can be frozen for up to two months. Cool completely, wrap in plastic and then in foil, place in an airtight container and freeze. Defrost at room temperature, add cream cheese frosting.

The ultimate red velvet cake! It is a decadent, delicious, beautifully red and fluffy cake topped with a sweet and rich cream cheese frosting. It melts perfectly in your mouth and is incredibly soft and moist. A dessert that is sure to impress!

Red Velvet Cake Recipe

The recipe was first shared in November 2014. The recipe has been updated to include only 3 tablespoons of cocoa instead of the previously specified 4 tablespoons for a slightly more vibrant red. The coating also increased by 1/4 of the original amounts. This is my favorite red velvet cake recipe! This cake is incredibly soft, moist, buttery and topped with a light cream cheese frosting.

Over the past few months, I’ve been sharing my favorite chocolate cake and white cakes with you. And today I have another one that’s perfect for Valentine’s Day – this recipe for Homemade Red Velvet Cake!

Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be difficult to get just right because it needs to be buttery, but stay moist. This recipe delivers on all of that and is incredibly delicious too!

Red Velvet Cake Recipe

I also share everything you need to know about how to perfect this cake. Includes how to make a 9×13 cake or cupcakes and some step-by-step photos to help you along the way!

Gluten Free Red Velvet Cake {dairy Free Option}

To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt. I suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down.

There’s also 1/4 cup of unsweetened cocoa powder in this cake, so the cake isn’t super chocolatey, but it does have that hint of chocolate that you expect in red velvet cakes. After you have whipped the dry ingredients together, it is recommended to sift them as well to remove all the cocoa powder lumps and help keep the cake light.

Next, mix the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes. Why? Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter and creates a softer, lighter cake.

After the butter and sugar are creamed together, beat two eggs until a uniform mixture is obtained. Then mix in the rest of the wet ingredients: a little oil, red food coloring, vanilla extract and distilled white vinegar. The oil helps keep the cake wonderfully moist, so I use a combination of butter and oil in this cake.

Red Velvet Cake With Cream Cheese Frosting

After mixing the wet ingredients, alternately mix the dry ingredients in three additions with a little butter. Replacing the dry ingredients with the butter helps prevent overmixing the cake batter which can lead to a denser cake. If you don’t have milk on hand, you can make your own using my homemade butter substitute.

After the cake batter is mixed it will be a beautiful bright red color as in the picture above. Then, simply divide the batter between two 9-inch cake pans and bake them for about 30 minutes. If you want to make it easier to remove the cake layers from your pans, I suggest using parchment paper. I use these parchment liners from Wilton and love them, they are perfect for this recipe too!

After the cake layers are baked and cooled, mix the frosting. I used my favorite cream cheese frosting for this cake and increased the amount to frost it. If you want to try another frosting, my Vanilla Buttercream Frosting would be delicious too!

Red Velvet Cake Recipe

Then, simply line up the cakes and frost them however you like. I used a Wilton 1M piping tip for the swirls on top of this cake.

Red Velvet Cake With White Chocolate Frosting

Freezing instructions: The cake will freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature. The frosting will also freeze for up to three months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.

To make a 9×13 cake: Spray a 9×13 pan well with non-stick cooking spray. Pour the batter into the prepared baking pan and spread it into one even layer, then bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

To make cupcakes: line 30-32 muffin tins in cupcake tins, dividing the batter evenly between all the toppings. Bake for 15-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. If you prefer fewer cupcakes, you can cut this recipe in half to make 15-16. Moist and classic red velvet cake!! Made from scratch, and surprisingly easy when you follow a few specific and simple steps. This iconic cake has a soft “velvety” texture, just like what you get from the best high end bakeries, topped with a soft cream cheese frosting.

This red velvet cake has been taste tested and given a big thumbs up by many people because it’s a pretty big cake and I’ve made it 5 times in the last 2 weeks.

Best Ever Vegan Red Velvet Cake With Cream Cheese Frosting

If I get this cake just to my liking, as close as I can get it to the cakes you get from high-end bakeries, and ensure it works in both US metrics and metrics (ie the rest of the world!!) means I’m a crazy baker, I’ll take that title. 😉

Besides, I really enjoy baking right now. There is something so satisfying about making something as beautiful as a red velvet cake.

To tell you the honest truth, the reason I’ve made it so many times in the last few weeks is because my original recipe got a “so-so” answer from the two toughest taste testers I know: my mother and my brother.

Red Velvet Cake Recipe

“Zara-Zara” means “rough” in Japanese. The Japanese language has a handful of words that sound like what she says. “Zara-Zara” is a perfect example. It usually drives me crazy. not that day

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I gasped, angry, and grabbed a spoon to scoop a bite into my mouth, ready to argue. And I realized – she was right. It wasn’t as plush as it could be. as it should be.

Red velvet cake is not just a chocolate cake with the addition of red food coloring. This cake is softer than most, “like velvet”, and the chocolate flavor is actually quite mild. It’s more like a cross between a vanilla cake and a chocolate cake with a

It’s incredibly popular in America and has a cult following in Australia. Give it a few years, it will become very popular soon!

The cake has a buttery and moist taste, because it has butter for flavor, and oil for moisture. Yes, you need both, I promise you. It’s not the same if you only use one of them.

The Best Old Fashioned Red Velvet Cake Recipe!

There are 3 other specific things about this recipe that might be a little different than other red velvet recipes you’ve seen, but there’s a reason for that.

1. Cake flour – it’s a must! This is the key to getting that silky soft sponge, just like what you get from high end bakeries. However, if you really can’t find it, please see the notes for a replacement;

2. Only 2 eggs – I’ve seen some recipes call for up to 5 eggs. I only use 2. It is enough to hold the cake together just fine – more than 2, and find that the cake starts to taste “egg”; and

Red Velvet Cake Recipe

3. Butter – For almost every other baking recipe I make using butter, I say you can substitute lemon juice + milk which, when left for 5 minutes, curdles to get the same effect as using milk. Not for this recipe – sorry! It’s just not the same – part of my reason was “Zara Zara”. 😂

The Real Red Velvet Cake Recipe

Oh, and one more rule. There is no substitute for Philadelphia cream cheese frosting. I have tried Valuestore brand cream cheese in the past. It’s never the same. promise. ❤

I bake the layers in 2 separate pans,

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